Preparation

Meanwhile, cook crawfish in a court-bouillon, cool and slice them into pieces.

4

To plate, arrange the chicken, prunes and whiskey, then place the sliced crawfish on top, garnishing with roasted hazelnuts and almond shavings.

Cave Privée 1982

Squid and seashell pasta in its ink

Cooking time

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

Squid

Olive oil

Pasta with squid ink (conchiglie or penne)

Fresh beans

Julienne ham (Jabugo variety)

Preparation

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1

Cut squid into thin strips and flash-fry them in olive oil.

2

Pair them with pasta (conchiglie or penne pasta for example) and squid ink, fresh beans and julienned ham like Jabugo.

Cave Privée 1982

Monkfish steaks with roasted porcini mushrooms

Cooking time

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

Fresh monkfish fillets

Hazelnut butter

Fresh porcini mushrooms

Slice of Leon Cecina meat

Sautéed porcini mushroom caps

Bacon cream emulsified with beef stock

Preparation

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1

Trim and slice the fresh monkfish fillet to obtain equal-sized pieces of 5 cm in diameter.

2

Sauté the fillets in a hazelnut butter and cool them quickly.

3

Prepare a duxelles of fresh mushrooms and surround the monkfish with it; decadently garnish the dish with a thin slice of Cecina de Leon on top.

4

Finish cooking the roast by basting it regularly in the oven.

5

Plate up the medallions with flash-fried porcini caps and the fried bacon cream, emulsified with beef stock.

Cave privée 1989

Small veal fillet with nori and oyster sauce

Cooking time

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

Free range veal fillet

Sheets of nori seaweed

Teriyaki sauce

Roasted sesame

Traditional oyster sauce (flavored with veal juice)

Preparation

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1

Trim and cut the veal into tenderloin fillets into strips of 2cm squared.

2

Drop them quickly into a frying pan to give them a lovely caramelization; cool them again in order to keep the interior a nice medium-rare.

3

Brush the nori seaweed sheets with teriyaki sauce.

4

Sprinkle on some of the roasted sesame seeds; line up then roll the veal tenderloin strips, almost like a maki roll.

5

Chop it into mini-bites 2.5 cm thick.

6

Serve them with a traditional oyster sauce flavored with veal stock.

Cave privée 1989

Fresh abalone tempura on wakamé salaad

Cooking time

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

Abalones (fresh are preferred)

Seafood stock

Lemongrass

Sesame oil

Soy sauce

Tempura paste

Grape seed oil

Wakame seaweed salad

Roasted sesame seeds

Preparation

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1

Cook the abalones at low temperature in the stock, with lemongrass.

2

Next, slice them into thin slices and marinate them with sesame seed oil and soy sauce.

3

Lastly, dip them in a mixture of tempura batter then fry them at a high temperature in the grape seed oil.

4

To garnish, use the abalone shell, garnished with a wakame seaweed salad, and sprinkled with roasted sesame seeds.

Cave privée 1989

Cold fillet with sesame

EASY

Cooking time

40 minutes

Preparation

35 minutes

Ingredients

Serves 8

1,2 Kg cod fillet

100 g sesame seeds

500 g Jerusalem artichokes

500 g new potatoes

¼ of a ciboulette bunch

2 eggs

10 ml cream

100 g morel mushrooms

½ l fish stock

Saffron

Butter

Sea salt

Ground pepper

Preparation

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1

One day beforehand, slice 8 beautiful cod steaks and season them with sea salt and ground pepper; refrigerate overnight.

2

Peel, wash and cook the potatoes and Jerusalem artichokes. Smash the Jerusalem artichokes and potatoes with a fork, adding 2 eggs and a little cream to them (be sure to keep a hearty consistency), season with sea salt and pepper, then stir in chopped chives. Prepare the dumplings and keep them warm.

3

Wash mushrooms and remove their stalks, dry them thoroughly. Reduce the fish stock (up to half its original volume) with a demi-glace meat juice. Add cream to the stock and reduce it further, seasoning if necessary and adding saffron.

4

Dab one side of the cod steaks in sesame seeds and bake brown butter on both sides. Assemble, garnish and serve.

Preparation

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1

Cook noodles in boiling salted water with a little lemon verbena, drain and set aside. Blanche the asparagus and sauté them with fresh melted butter; season. Blanche the carrot balls and zucchini; set aside.

2

Reduce the fish stock by adding half the verbena liquid, season then strain the pieces out, and whisk the butter in lightly.
Finely chop the smoked eel fillets; set aside. Season the fillets of turbot. Poach the fish in the fish stock reduction.

3

In a wide bowl, prepare the noodles into a nest shape, sprinkle slices of smoked eel and position the turbot at the center of the plate.
Arrange the asparagus and vegetable balls around the fish.
Finish the dish by pouring the hot broth over it all, and adding some fresh, thin verbana leaves.

Preparation

Clean and cook whole leeks in boiling salted water. Then cool, drain and cut them diagonally.

3

Roll out the pastry onto a sheet of parchment paper, forming a square 2 mm thick. Cut it with a pastry cutter into 4 dough crusts of 8 cm apiece.
Place each portion on a baking sheet, poke holes with a fork into them. Cover with cling film and refrigerate crusts for 1 hour.

4

Preheat oven to 200°C. Bake the dough and cook for around 10 minutes so the pieces are crispy and lightly browned. Remove crusts and cool on a rack.

5

Prepare the vinaigrette with its ingredients and beat it with a whisk. Season the sliced leeks with this vinaigrette, then lay them gently and evenly over each baked puff pastry.
In a frying pan, heat a little olive oil and fresh butter. Season the portions of char, then brown them on their skin side in a skillet over medium heat, for 3 minutes.

6

Turn the fish at the last moment and place each piece onto the ready-filled pies. Serve with a beautiful seasoned shiso leaf and a strip of vinaigrette dressing. Arrange a few slices of freshly grated truffle for an even more gourmet appeal.

Vintage 2004

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

WE ARE CLICQUOT

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Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.